Lemon Ginger Icebox Cake

READY IN: 12hrs 15mins
SERVES: 16
YIELD: 16 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whip the cream until stiff peaks form. Fold in sugar and 2 tbsp of the lemon zest.
  • Spread a very thin layer of the cream in the bottom of a 8 x 12 pan. (You can use a 9x13 pan also but the cake will be thinner.) Place the gingersnap cookies in an even layer over the cream, breaking some in half to fill in holes if necessary.
  • Very carefully heat the lemon curd slightly over a pan of boiling water, or microwave it for 10-15 seconds (be very careful or it will burn!) Drizzle some lemon curd over the cookie layer.
  • Spread a layer of cream over the cookies and lemon curd.
  • Repeat each layer with the lemon thins, curd, and cream, ending with a layer of cream on the top. Sprinkle with the remaining lemon zest and coconut.
  • Refrigerate overnight and cut with sharp knife to serve.
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